Step 1

In a large non-stick skillet, heat the olive oil over medium heat.

Step 2

Add the shallot and sauté for 2-3 minutes, do not brown. Add the sugar, salt, garlic, oregano, black pepper, red pepper flakes, stir around the pan for another 30 seconds.

Step 3

Pour in the tomatoes, chicken broth and capers, bring to a simmer.

Step 4

Add the orzo and stir it in so that it is mixed into the liquids. let it simmer over medium heat for 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pan.

Step 5

Nestle the shrimp into the sauce and cook covered for 4 minutes, until the shrimp are turned pink. Pro Tip: If your pan doesn't have a lid just cover it with a baking sheet or foil.

Step 6

Remove the pan from the heat and sprinkle on the Kalamata olives, basil and feta cheese. Cover the pan and let it sit for about 2 minutes.

Step 7

Serve in bowls with crusty warmed bread!